Fried Pot Stickers Recipes

POTSTICKERS

Steps:

• Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
• Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
• Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

POTSTICKERS

Steps:

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

AIR FRYER POTSTICKERS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine ground pork, water chestnuts, shiitake mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook until pork is no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle.
• Lay out 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
• Cook in batches in the pre-heated air fryer for 3 minutes. Use tongs to flip the potstickers and cook 3 minutes more. Transfer to a paper-towel lined plate. Repeat with remaining dumpling wrappers and filling.

FRIED POT STICKERS

Steps:

• Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl.
• Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.

FLAMIN' HOT CHEETO FRIED POT STICKERS

Steps:

• Heat 3 inches of oil to 375 degrees F in a large Dutch oven or other heavy-bottomed pot. Set a wire rack inside a rimmed baking sheet or line a plate with paper towels.
• In a food processor, pulse the Spicy Cheese puffs until they are the consistency of breadcrumbs. Transfer to a medium bowl, add the panko and stir until well combined. Stir in a pinch each of salt and pepper and set aside.
• Place the flour in another medium bowl and set aside. This will be your dredge.
• Beat the eggs in a third medium bowl. This will be your egg wash.
• To set up your fry station, place the Spicy Cheese puff panko bowl nearest to the oil. Place the egg wash bowl next to that, then place the flour bowl next to the egg wash. Your fry station is complete.
• Working in batches of 3 to 4 potstickers, roll them in the flour and shake off the excess. Now, dip them into the egg wash and roll to completely coat. Then lightly press and roll into the Spicy Cheese puff mixture until completely covered. Place 1 batch at a time in the hot oil and fry on all sides until golden brown, 1 to 2 minutes. Drain on the prepared baking sheet or plate. Serve with ranch dressing or your desired dipping sauces.

POT STICKERS TRADITIONAL

Steps:

• Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
• Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
• In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
• In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

PAN FRIED POT STICKERS

Steps:

• Brown garlic, shallots, ginger and sausage drain. Add to bowl with peanut butter brown sugar, basil and cilantro and chili paste. Let marinate for 2 hours in fridge. Place 1 tbsp mixture in center of wrapper, wet sides with water. Fold into a triangle forcing out air and sealing well. Bring 2 corners together and pinch together. Repeat until filling is gone. In large skillet heat 2 cups peanut oil. Fry until golden brown and delicious.